Vegan Saffron Panna Cotta Pots and Poached Pears, by Bettina Campolucci Bordi

“Saffron reminds me of Sweden and panna cotta is one of my all-time favourite desserts. So why not marry those two together? The poached pear cuts through the creaminess and also adds an additional layer of colour.”

Recipe from Celebrate, by Bettina Campolucci Bordi


For the poached pears:

  • 2 pears, peeled
  • Poaching liquid (either water or white wine)
  • Juice of 1 lemon
  • 5 tablespoons caster (superfine) sugar
  • 1⁄2 beetroot, peeled and diced, or 1 tablespoon beetroot powder

 For the panna cotta:


 Suggested Toppings:


Method

  1. Add the pears to a small saucepan and just cover with poaching liquid. Add the lemon juice, sugar and diced beetroot (the beetroot is purely to give the pears a lovely pink colour once they are cooked).
  2. Simmer for 30 minutes and allow to cool. Slice the pears into quarters lengthways and keep in the fridge until you’re ready to serve. You could keep them in the poaching liquid overnight.
  3. To make the panna cotta, add the coconut milk to a pan and heat gently. Add the vanilla, maple syrup and saffron. Then sprinkle the agar agar on top of the liquid and heat through without stirring. Get it to a simmer, whisking let the agar agar dissolve fully. Once the mixture has come to a boil, remove from the heat.
  4. Pour the panna cotta mixture into serving glasses and set aside to cool. Once cooled, place in the fridge to set for a few hours.
  5. Just before serving, place the poached pears on top of each panna cotta and sprinkle with toasted nuts or choice of edible flowers.
© Speciality Cooking Supplies Limited 2021


Shop the Recipe

0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • Top Food Trends for 2022

    Top Food Trends for 2022

    November 30th, 2021
  • Sriracha Potato Hash Recipe

    Sriracha Potato Hash Recipe

    • Easy

  • Ox Cheek & Wild Mushroom Ragu

    Ox Cheek & Wild Mushroom Ragu

    November 9th, 2021